Mix all ingredients together in a bowl.
Put into the refrigerator for 4-24 hours (Don't exceed 24 hours). The more time the meat sits in the seasoning refrigerated before cooking the more flavorful the meat will be!

Roll into balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan. Just plop the meat mixture into the muffin tin.

Bake at 350 for 15-20 minutes....whenever they are done.

*Sometime I put a dab of ketchup on top of each meatball before baking for a "mini meatloaf" effect.

Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1 cup cilantro leaves
1 T chopped onion
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt

Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Rinse the spinach well, place in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to blender, add cilantro, onion, garlic and 1/2 cup water and puree. Set aside.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)